PROCESSING FOODS
Quality Optimization and Process Assessment
by Fernanda Oliveira and Jorge C. Oliveira
A useful tool for interweaving scientific and
technological information, Processing Foods: Quality Optimization and Process Assessment
provides a large body of updated information - helping researchers and industrialists make use of
new concepts, technologies and approaches that are at the heart of modern food research.
Features
- Includes conventional and emerging food processing technologies
- Presents processing effects on quality
- Provides guidelines for novel methods of process assessment
- Discusses microbiological phenomena in emerging food processing technologies
- Applies food engineering standards to food processing
Contents
- Process Optimization and Minimal Processing of Foods: an International Collaborative
Approach in the Framework of the EU Copernicus Programme
- Enzymic Time Temperature Integrators for the Quantification of Thermal Processes in Terms of Food Safety
- Possibilities and Limitations of Computational Fluid Dynamics for Thermal Food Process Optimization
- Methodologies to Optimize Thermal Processing Conditions: an Overview
- Microbial and Quality Assessment in Thermal Processing
- Minimal Processing of Foods With Electric Heating Methods
- Application of the Concepts of Biomaterials Science to the Quality Optimization of Frozen Foods
- The Influence of Freezing and Frozen Storage Time on Structural and Other Changes in Plant Tissue
- Intensification of Freezing
- Developments in Fish-freezing in Europe With Emphasis on Cryoprotectants
- Advantages in Osmotic Dehydration
- Rehydration of Dried Plant Tissues: Basic Concepts and Mathematical Modeling
- Recent Advances in the Drying of Apples Under Variable Process Conditions
- Process Assessment of High Pressure Processing of Foods: an Overview
- A Comparison Between Pressure and Temperature Effects on Food Constituents
- High Pressure Treatment of Fruit, Meat and Cheese Products: Equipment, Methods and Results
- Combined High Pressure/Temperature Treatments for Quality Improvement of Fruit
- Influence of Culturing Conditions on the Pressure Sensitivity of Escherichia coli
- Quality and Safety Aspects of Novel Minimal Processing Technologies
- Vacuum Impregnation: a Tool in Minimally Processing Foods
- Edible and Biodegradable Polymeric Materials for Food Packaging or Coating
- The Role of Ionizing Radiation in Minimal Processing or Pre-cut Vegetables with Particular Reference to the Control of Listeria monocytogenes
- Development of Perforation-mediated Modified Atmosphere Packaging for Fresh-cut Vegetables
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